Save
Upgrade to remove ads
Busy. Please wait.
Log in with Clever
or
show password
Forgot Password?
Don't have an account?  Sign up 
Sign up using Clever
or
Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account. Your email address is only used to allow you to reset your password. See our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
focusNode
Didn't know it?
click below
 
Knew it?
click below
Don't Know
Remaining cards (0)
Know
0:00
edit
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Foods Safety

QuestionAnswer
How many tasks should one towel be used for? One
What does keeping foods separate from cart to plate help to protect against? Cross Contamination
What is the temperature danger zone? Any temperature within the zone can cause sickness
What is the range of the temperature danger zone? 41 degrees to 135 degrees
What foods must be cooked to an internal temp of 165 degrees in order to be considered safe for consumption? Poultry, casseroles, and stuffing
What should be at the top of the fridge? Perishable foods
What should be at the bottom of the fridge? Foods that have the lowest cooking temperature
How long can you leave perishable foods out at room temp? 2 or 4 hours (Idk which she wants)
How many days can you keep a food before you should throw it out? 3 or 7 days (Idk what she wants)
Identify food allergy symptoms Throat constriction, itchy lips, hives, etc
What are some common food allergies? Dairy, wheat, shellfish, soy, tree nuts, peanuts, etc.
What is sanitation in the kitchen most closely related to? Cleanliness
What is an example of cross contamination? Uncooked chicken being cut on the same cutting board as a vegetable or something similar
Describe the idea that food should be separate from "cart to plate" Meats, fruits, veggies, and other foods that have a lot of bacteria don’t touch each other until they’re both cooked and on the plate.
What does FAT TOM stand for? F-Food A-Acidity T-Time T-Temp O-Oxygen M-Moisture
What does FAT TOM help us to remember? The conditions that pathogens and bacteria need to grow.
What populations are considered high-risk for food-borne illness? The elderly, children, and anyone with an impaired immune system.
What are the four symbols for food safety and what do they mean? Temperature- Cooking foods to the right temperature Snowflake- Storing food properly Water drop- Cleanliness Arrows- Separation
What are the 3 types of contaminants? Give an example of each. Biological (mold, E. coli) Physical (Broken glass, hair, fingernails, and foreign objects in food) Chemical (Pesticides and cleaner)
What are the four safe ways to thaw food? Cold running water, microwave, oven, and fridge
What would exclude you from a food prep area? Nonstop bodily fluids (Diarrhea, throwing up, runny nose, etc), fever, or a diagnosis of a food-borne illness or other disease.
What are examples of slipping hazards? Spilled water, flour, etc on floor.
What are examples of tripping hazards? Cords, low stools, pets, untied shoes, objects on the floor.
Sharp knives are safer than dull knives (True or False) True
When you pass a knife to someone, which side faces towards the other person? The handle
You should always use a cutting board when using a knife (True or false) True
When washing knives, NEVER put them in the sink with hot, soapy water. This can cause cuts as you reach your hand in and search around for the knife to wash it. Always set them to the side of the sink. (True or false) True
When cutting, always cut towards your body (True or false) False
What are sharps in the kitchen? Knives, graters, peelers, kitchen shears, can lids, etc.
What aren't sharps in the kitchen? Forks
What is the universal sign for choking? Both hands on throat
You should clean ovens, stovetops, and microwaves regularly to prevent food build up from catching on fire. (True or false) True
Where do you stand when opening an oven? To the side NOT THE FRONT
It is NOT necessary to wear oven mitts when removing pans from the oven (True or false) False
Many Kitchen Safety rules simply require you to pay attention to what you're doing, and be aware of your surroundings (True or false) True
How long does proper hand washing last? 20 seconds
What should you wash your hands after during food preparation? After putting your hair up, touching your face, using the bathroom, etc.
Created by: user-1778807
 

 



Voices

Use these flashcards to help memorize information. Look at the large card and try to recall what is on the other side. Then click the card to flip it. If you knew the answer, click the green Know box. Otherwise, click the red Don't know box.

When you've placed seven or more cards in the Don't know box, click "retry" to try those cards again.

If you've accidentally put the card in the wrong box, just click on the card to take it out of the box.

You can also use your keyboard to move the cards as follows:

If you are logged in to your account, this website will remember which cards you know and don't know so that they are in the same box the next time you log in.

When you need a break, try one of the other activities listed below the flashcards like Matching, Snowman, or Hungry Bug. Although it may feel like you're playing a game, your brain is still making more connections with the information to help you out.

To see how well you know the information, try the Quiz or Test activity.

Pass complete!
"Know" box contains:
Time elapsed:
Retries:
restart all cards